Three weeks have passed & the baby has upgraded in size to a head of lettuce! Let me tell you, I can definitely tell that baby ‘L’ has grown since being a grapefruit. While the hub & I were in Scottsdale over Valentines Day (post to come) my bump was on full display in my teeny two piece bikini! Baby was sure loving the warm weather & floating in the pool.

Anywho…let’s get our salad love on! Here are a few of my fave salads that I have posted over the past year or so.

I’m backkkkkk & I am already craving a Greek salad! The kalamata olives, capers & tomatoes in Santorini were literally to die for! They were so fresh that they were sold by local farmers throughout the town for tourists to snag up and munch on – yes, I bought some & no leftovers!

So why not whip up this simple recipe that is packed with Greek flavor for lunch!?

The ‘feta cheese’ I made from tofu must be prepped the DAY BEFORE. However, it can be stored for up to 2weeks in the brine and in the refrigerator. Of course, you can always just use real feta cheese but I suggest trying my healthier tofu version!